Serves: 4
Total Calories: 158
1. Place the dal, water, cinnamon, cardamom pods, garlic, turmeric, cayenne pepper, and salt in a pressure cooker. Secure the lid and cook over high heat until the regulator indicated high pressure, then cook 30 seconds more. Remove from the heat and allow the pot to depressurize on its own, 12 to 15 minutes. Carefully open the lid and check to see if the beans are very soft and some of them are broken if not, cover, bring up to high pressure again, and cook another 30 seconds. Or cover and boil until soft, about 30 minutes more. Remove to a serving dish, cover, and keep warm.
2. Heat the oil in a mall nonstick saucepan over medium-high heat and add the cumin seeds they should sizzle upon contact with the hot oil. Quickly add the onion and cook, stirring, until golden, about 3 minutes. Add the ginger and green chili pepper and cook about 1 minute, then add the coriander, cumin, and paprika and stir a few seconds. Transfer to the dal and swirl lightly to mix, with parts of it visible as a garnish. Sprinkle the garam masala on top and serve.
VARIATION: For a different flavor, try this recipe using green mung dal instead of the lentils. (Both these dals are interchangeable in most recipes.)
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Green Lentils with Sautéed Onion recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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